|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food and debris. CDI- Can opener taken back to be cleaned.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and lettuce in the prep top unit holding above 41F. Observed salsas in the tall reach in cooler holding above 41F. CDI- Items placed in the second walk in cooler to cool down. Observed corn, beef, beans, chicken, rice and pico in walk in cooler holding above 41F. Walk in cooler is holding above 41F. See violation #47 for more details.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and tomatoes in the prep top unit over stacked. CDI- Items portioned
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed tall reach in cooler and walk in coolers (45F) holding above 41F. Facility has a second walk in cooler to use just in case cooler down not cool down to 41F. PIC stated prior to EHS going to walk in that part of the cooler is frozen and the PIC already called maintenance. EHS asked if manager knew how long the cooler had been out of temp. PIC stated it started going up 30 minutes prior to EHS' arrival. EHS checked temps. Temperatures in the back were around 43F temperatures in the from were around 45F. Maintenance came on site during inspection and cooled walk in cooler to 35F. Tall reach in was emptied of all TCS food items. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor near fryer with floor sealant stripped and concrete and exposed. Fix floors to be smooth and easily cleanable. |